Division 3.2 Description of product to which the name in (1) applies

A cooked, spreadable pork product presented in a tub, terrine, hermetically sealed jar or block. In a tub or terrine, the product may be covered with a layer of pork fat to improve its preservation.

‘Rillettes de Tours’ are obtained by slowly cooking pieces of pork meat (at least 6 × 6 cm in size) in pork fat in a cooking pot. This meat may be flavoured with white wine or distilled grape wine. (Non-nitrite) salt is added to the preparation, and pepper, E150 and Patrelle colouring may also be added.

The colour of ‘Rillettes de Tours’ ranges from a uniform golden yellow (pantone 142 U) to golden brown (pantone 161 U).

The rillettes have a thready texture and contain clearly visible coarse meat fibres (more than 2 cm in size) as well as pieces of meat.

The moisture content of the fat-free product should be less than or equal to 68 %, which gives it a dry texture.

‘Rillettes de Tours’ also have a browned-meat flavour.

The finished product meets the physico-chemical requirements for lipid levels of ≤ 42 % (68 % MFFB), a total soluble sugar content of < 0,5 % (68 % MFFB) and a collagen/protein ratio of ≤ 19 %.